Application Of TG In Noodles

1、 Effect:

1. Improve the quality of flour products, improve the gluten network structure of dough, enhance the elasticity and viscoelasticity of dough, increase the gas retention capacity of dough, make the volume of bread and noodles larger, the internal structure more uniform, reduce the broken rate of noodles, and increase the bite strength and cooking resistance of noodles.

2. Improve the taste of flour products, delay the aging of bread and steamed bread, and make noodles smoother and stronger.

3. Improve the appearance of flour products.

For noodles and noodles (dumplings, wonton), it can make the appearance more bright and neat, and give a transparent texture; In fried flour products, it can reduce the generation of bubbles, and the surface is smooth; For fermented flour products, it can delay the evaporation of water on the surface, keep bread and steamed bread moist for a long time, and is not easy to drop dregs and chips. 4. Improve the yield: when using TG, increase 2-10% water according to the need, the yield can be increased by 2-10%. 5. Extending shelf life: the shelf life of bread and steamed bread can be extended by 1-3 days.

2、 Application of glutamine aminotransferase (TG) in noodles and other products

1. Functional features

·Improve the bite strength and elasticity of noodles;

·Reduce the rate of broken sliver;

·Improve the organizational structure.

2. Adding process

Pretreatment of raw and auxiliary materials → flour + water (soluble TG enzyme and salt) → flour blending → placing and refreshing → calendering → slitting and cutting → weighing → packaging finished products

3、 Application of glutamine aminotransferase (TG) in bread and other baking products

1. Functional features

·Enhance the softness and elasticity of bread;

·Increase the volume of bread;

·Improve the organizational structure.

2. Adding process

Raw material processing → first dough preparation (adding TG enzyme) → fermentation → second dough preparation → fermentation → shaping → shaping → baking → cooling → packaging → finished product